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Old 02-28-2012, 12:52 AM   #31
wilfonzo
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Oct 2011
Clearwater, Florida
Posts: 136
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I just made this and that's exactly what i did. Tossed 1lb of toasted coconut into a paint strainer bag then into the keg, It's been in there for a week and is delicious already. Just hoping it doesn't clog the dip tube.

 
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Old 03-11-2012, 11:28 PM   #32
sKafifer
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Dec 2011
Phoenix, Arizona
Posts: 137
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Oh my goodness...just racked into a corny on top of 12oz of toasted coconut...it smells and tastes incredible already...can wait for the next 2 weeks to hurry by so i can start drinking this
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Old 04-26-2012, 01:06 AM   #33
formula2fast
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Dec 2011
Yorkville, IL
Posts: 246
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I am going to be brewing a coconut cream ale (AG) and am planning on putting in 1/2lb of toasted coconut in the mash, 1/2lb at flame out, and then 1.5 lbs in the secondary. Do you think that would be too much? I want a fairly strong flavor aroma, but don't want it to be obnoxious coconut flavor.

 
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Old 04-26-2012, 01:29 AM   #34
weirdboy
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May 2009
Los Angeles
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2.5 lbs of coconut sure sounds like a lot to me. Also just FYI with that much fruit you are probably going to have a significant amount of absorption...you might want to scale your recipe up to 6 gallons or so.

 
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Old 04-26-2012, 03:52 AM   #35
formula2fast
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Dec 2011
Yorkville, IL
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I will scale up to account for absorption. I have never brewed with coconut, so I am unsure of how much to use. I read another post of one guy saying he did 2lbs in the secondary and that it was a good flavor but tapered off over long periods of time. I just want to make sure it sticks around. How much would you suggest?

 
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Old 04-26-2012, 02:49 PM   #36
weirdboy
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May 2009
Los Angeles
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I had no problem detecting the coconut in my beer months after brewing using less than a pound. It really depends on how much coconut flavor and aroma you are going for. I have no trouble believing that SOME of the coconut is going to fade over time, in the same way that dry hops will fade over time just because the beer gets older. Taste a fresh IPA a week after dry hopping and the same beer again at a month, and it will have much less hop punch than it did a few weeks before.

Maybe start with a pound, see how you like it at that level and keep some bottles around for a few months to try at different stages. Then, use that to determine what you do on the next batch. Personally, I use 10-12oz as I wrote in the recipe. I like being able to clearly taste the underlying style without the beer being overwhelmed by the fruit. A lot of people like their fruit beer to be dominated by the fruit, but that's not really my thing. There is a lot to be said for balance.

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Old 04-26-2012, 07:32 PM   #37
formula2fast
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Dec 2011
Yorkville, IL
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I think i will take your advice and
Start small and add to taste. Thanks for the suggestions.

 
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Old 07-08-2012, 05:33 PM   #38
absolutbmc
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Mar 2009
New Hampshire
Posts: 73

Has anyone tried this with a extract? I was thinking about using an extract to control the flavor, absorption, and head retention. Any thoughts?
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Old 07-08-2012, 06:33 PM   #39
weirdboy
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May 2009
Los Angeles
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Quote:
Originally Posted by absolutbmc View Post
Has anyone tried this with a extract? I was thinking about using an extract to control the flavor, absorption, and head retention. Any thoughts?
For what it's worth, I just found a few old bottles of this beer stuck in the back of a closet, and popped one last night to try it out. They are from a batch I made two years ago. Head retention and flavor were absolutely fine.

 
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Old 07-08-2012, 06:34 PM   #40
formula2fast
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Dec 2011
Yorkville, IL
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I ended up using 3lbs of real coconut and the flavor is awesome. It has only been in the bottles for 2 weeks and
I havent sampled since bottling day do i can't comment on head retention yet, but i have one chilling right now for sampling later tonight. There is a bunch of sediment in the bottom of the bottles though.

 
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